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kesar falooda mix:
Method: boil the packet of vermicelli for 5 minutes and drain the water. dissolve coloured water in 1/2 glass of water and keep it for 20 minutes. take 2 glasses of milk and 1/2 glass of crushed ice. mix all together and add vermicelli. ice cream can be added on the top of the glass.
Ingredients:
sugar, subja seeds( tukmaria) kesar, color code e-102 & e-110, supra & flavor.

ProdId:KESAR-01

ProdId:RFLDA-02

ready falooda mix:
Method: boil the packet of vermicelli for 5 minutes and drain the water. dissolve coloured water in 1/2 glass of water and keep it for 20 minutes. take 2 glasses of milk and 1/2 glass of crushed ice. mix all together and add vermicelli. ice cream can be added on the top of the glass.
Ingredients:
sugar, subja seeds( tukmaria) kesar, color (carmaoisine, supra E-122]), flavor (DC 110 'Ph').

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anardana powder:
top grade hand picked pomegranate grounded in strict hygienic conditions. mangal anardana powder makes your dishes delicious.
Ingredients:
pomegranate seeds.

ProdId:ANARD-03

ProdId:KATLU-04

KATLU (BATRISU) POWDER:
herbal mix of 32 traditional herbs for preparing sweets like golpadi, gunderpak, uradia, methipak, salampak.
Ingredients:
pepper,ginger, piperingum,white musli, goghru, satavali, salam, asrrio & indian herbal roots.

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Pepper water paste
Method :cut onions, fry in ghee or oil, add curry leaves, and salt to taste. simmer together with two cups of water & a spoonful of pepper water paste & cook gently. this could be served with boiled rice, cooked meat, or simply make a delicious soup.
Ingredients: tamarind, chillies, garlic, mustard, fenugreek, pepper, vinegar & salt.

ProdId:PEPPR-05

ProdId:PANCH-06

Panch Phoran:
Method: panch phoran is of Bengali origin vaghar. it is a mixture of whole spices mixed in perfect proportions. panch phoran makes an excellent masala for fried dishes. it can be used in cooking fish, crunchy fried prawn, meat, poultry dishes of Bengali origin. it is excellent with vegetables & dals.
Ingredients: cumin, fennel, fenugreek, mustard, negella (kalonji).

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